Korean Cucumber Salad Oi Muchim 오이무침 Food

OI MUCHIM (SPICY CUCUMBER SALAD)

Steps:

• Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
• Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

SPICY CUCUMBER SALAD SIDE DISH

Steps:

• Cut the cucumber lengthwise in half and cut diagonally into thin slices.
• Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.
• Mix it well with a spoon until the sugar is well dissolved.
• Serve as a side dish for rice, noodles, or BBQ.

EASY KOREAN CUCUMBER SALAD (OI MUCHIM)

Steps:

• Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.
• Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.
• Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!

EASY KOREAN CUCUMBER SALAD

Steps:

• Thinly slice cucumber.
• In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
• Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
• Chill salad for at least 30 minutes before serving.
• You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.

REFRESHING KOREAN CUCUMBER SALAD

Steps:

• Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
• Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.